Ingredients:
3 -4 tablespoons olive oil ( should have a green tint, if it is gold, then it has gone bad)
1 tablespoon pesto sauce
1 tablespoon garlic, chopped
1/4 cup green onions, chopped ( or any onions)
1/4 cup red bell peppers or 1/4 cup green bell peppers, chopped
4 -5 asparagus, sliced ( potatoes, or broccoli are also good)
1 medium zucchini, sliced ( yellow squash works too)
6 -8 mushrooms, sliced ( baby bellas work well)
1/2 cup fresh baby spinach
1 cup Egg Beaters egg substitute ( 3 – 4 eggs)
1/3 cup shredded cheddar cheese or 1/3 cup parmesan cheese or 1/3 cup mozzarella cheese or 1/3 cup asiago cheese
Directions:
*Pre-heat oven to 400F (broil).
In medium skillet add olive oil, pesto, and garlic. Saute on medium heat until fragrant (1-2 minutes).
Add onions and peppers and continue to saute for an additional 2-3 minutes.
Next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
After 2-3 minutes, add the zucchini and mushrooms.
When vegetables are nearly cooked, add the spinach and cook until dark green.
Make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
Cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
When the top begins to puff in the middle, bring back to stove top.
Add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
Cut into wedges and serve (this re-heats well in the microwave for leftovers).
*NOTE – all measurements are approximate and can be changed to your preferences.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.